As I’m sitting by my window and watching the onset of summer, I get a whiff of fresh basil being pounded in the mortar and it immediately transports me to a world where I remember my industrialist father re-iterating — “Manjri, the use of fresh herbs in your food adds the secret touch.”
I was only five when my dad would take my sister and me into the kitchen and make us sit on the cold granite counter and watch him saute the onions, stir the sauce or garnish the dish with herbs. Such was my introduction to food in our warm Mumbai home, which will always be a city that is a melting pot of cultures, people and their food peppered with love.
Food has now taken over my life as I not only enjoy cooking but also passionately teach my two tween boys — yes boys, not girls — how to touch, smell and taste flavours in a world where simple living is almost obsolete. So through this column, I want to talk about healthy dishes that everyone can make for their children and along with their children at home, in a jiffy!
Last year, my meat-loving first born had typhoid and was advised by the doctor to maintain vegetarianism for a few months. To help him deal with the misery, I gave him company and ironically have not had a bite of meat ever since. To add to this, I started a course to be a health coach and am now an aspiring vegan, trying my hand at gluten- and dairy-free cooking.
I now feel inspired to churn natural sauces and accompaniments at home that are delectable substitues for the notorious red bottle of ketchup. The humble green chutney can be transformed by using different herbs or flavours. Throw in a piece of mango-ginger or some curry leaves for that punch. A piece of amla will give a dose of vitamin C and ‘chives’ or leaves of garlic make a mouthful of wonder.
Herbs are natural deodorisers for the body. Having a teaspoon of this green goodness with your meal or spooning in some with your leftover rice helps keep your insides clean and odour-free.
With my kids, I have whipped up a few recipes of homemade pesto — an Italian sauce which makes your boiled pasta zesty or gives a zing to your tiffin vegetable sandwich as a substitute for chutney.
Almond and Tomato Pesto
Ingredients
Whole almonds 50g
Peeled garlic 2 cloves
Extra virgin olive oil 3tbsp
Basil leaves 150g
Cherry tomatoes 350g
Juice of 1 lemon
Salt and pepper to taste
Method: Get your little one to pull out the basil leaves from the stalk while you cut the tomatoes into half. In a food processor, put the almonds, garlic and olive oil and blend to form a coarse texture. Next, add the lemon juice, washed basil leaves and the halved cherry tomatoes. Blend again till you have a grainy pesto and season with salt and pepper.
Toss some boiled pasta with this herb and nut sauce or marinate paneer cubes in it and grill in the oven. Because of the tomatoes, this sauce will not stay over 36 hours in the refrigerator.
Grassy Green Pesto
Ingredients
Shelled pistachios 60g
Extra virgin olive oil 4tbsp
Basil leaves 100g
Mint leaves 100g
Juice of ½ lemon
Salt to taste
Method: Put the pistachios into the oven to toast for 3-5 mins. Remove and place them in the food processor. Pick the leaves of the herbs and throw them in. Add the juice of the lemon, the extra virgin olive oil and 1-2tablespoons of cold water. Finally, season with salt and blend till you have a smooth texture. Keep in an air-tight container for 2-3 days.
Serve it in place of the coriander chutney with snacks or spread on grilled cheese sandwiches.
Manjri Agarwal is a food writer and health coach.
Reach her on bigplatesmallplate@gmail.com
